Creamy Gorgonzola Dressing

1 1/3 cups
10 min

This creamy Gorgonzola Dressing is tangy, earthy, and your salad’s new best friend. And yes, it really is quick and easy to make.

I’m a strong believer that homemade salad dressings are way better than store-bought dressings. Not only do they taste SO much better, they’re also healthier for you. You don’t get any of the preservatives and extra sugars that most add to their ingredients.


Gorgonzola cheese has a pretty mild flavor, so it’s the perfect introduction to a blue cheese dressing. If you decide you love the earthy, slightly funky flavor, go ahead and experiment with using more pungent blue cheeses in place of the gorgonzola.


This homemade dressing can be as smooth or chunky as you like. If you want your dressing extra chunky, go ahead and whisk in a handful of gorgonzola cheese after blending the the ingredients. I love adding in those extra chunks for a stronger blue cheese flavor.


Serve Creamy Gorgonzola Dressing with any salad you like, but one of my favorites is an arugula and pear salad with candied walnuts. However you use this dressing, you will love how fresh and creamy it is.


Huge shoutout to my BFF for inspiring this recipe. She wanted me to make a copycat version of her favorite dressing from a local restaurant. After tasting the original, I knew it wouldn’t be difficult to come up with a recipe she could replicate at home.


FAQS:

What’s the difference between gorgonzola and blue cheese?Blue cheese is simply a category of cheeses which contain veins of the mold Penicillium. It’s this mold that creates the blue/green veins characteristic to different types of blue cheeses. Gorgonzola is a type of blue cheese made exclusively from cow’s milk in northern Italy. It can vary from mild to pungent depending on how long it has been aged. However, Gorgonzola is considered one of the milder variations of blue cheeses. It can definitely be used in any recipe calling for blue cheese.


INGREDIENTS USED IN GORGONZOLA SALAD DRESSING:

  • Gorgonzola cheese: Use any variety of blue cheese that you like.
  • Buttermilk: Ultra creamy, and provides some acid for the dressing.
  • Greek yogurt: Adds creaminess and a bit of tangy freshness.
  • Rice vinegar: Also provides acid for the dressing, but has a slightly sweet flavor that eliminates the need for adding any extra sweetness.
  • Worcestershire sauce: Provides a touch of umami.
  • Dill: I like to use fresh, but you can also use half the amount of dried.


HOW TO PREPARE GORGONZOLA DRESSING:

  • To prepare this dressing, simply measure all the ingredients (except the salt) into a small blender or food processor, and blend until smooth and creamy.
  • Taste after blending for salt. Some varieties of blue cheeses are saltier than others, so you may not even need the salt.
  • If you like a thinner dressing, simply add a little more buttermilk for desired consistency.
  • However, if you prefer a thicker dressing to use as a dip, blend all the ingredients except the
  • Greek yogurt together. Pour the blended dressing ingredients into a bowl with the Greek yogurt, and gently whisk together.
  • Store in an airtight container in the refrigerator for up to a week.
Place ingredients in a blender.
Blend until smooth and creamy.

SERVING SUGGESTIONS FOR LEFTOVER GORGONZOLA CHEESE:

If you find yourself with leftover cheese after making the dressing, try one of these other uses for blue cheese crumbles:


  • Add the cheese crumbles to a salad.
  • Make a creamy sauce with Gorgonzola and horseradish to top a steak or roasted vegetables.
  • Crumble it over roasted acorn or butternut squash.
  • Mix with other cheeses for extra flavor in macaroni and cheese.
  • Add it to a charcuterie board.
  • Melt it into a pasta sauce.


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INGREDIENT SUBSTITUTIONS:

  • Gorgonzola: If you’d like a stronger, more pungent blue cheese flavor, try a variety such as Stilton or Roquefort.
  • Greek yogurt: Sour cream can be substituted.
  • Buttermilk: Half and half with a squeeze of lemon juice can be used in a pinch.
  • Rice vinegar: White wine vinegar with a half teaspoon of honey.


RECIPE NOTES:

  • Try serving along with chicken wings.
  • Check out more salad dressings or salad inspirations.
  • Want to learn more about Blue Cheeses? Check out Cook’s Illustrated article All About Blue Cheese.
  • Leftover buttermilk can be frozen for up to three months. It’s best to use in baked goods or cooked dishes after thawing. It can also be used as a marinade ingredient to tenderize meat.


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Recipe details

  • 1 1/3  cups
  • Prep time: 10 Minutes Cook time: 0 Minutes Total time: 10 min
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Ingredients


  • 4 ounces Gorgonzola cheese (about 3/4 cup)
  • 1/2 cup buttermilk
  • 1/4 cup Greek yogurt
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh dill (1/2 teaspoon dried dill)
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon pink Himalayan salt (to taste)

Instructions


To prepare this dressing, simply measure all the ingredients (except the salt) into a small blender or food processor, and blend until smooth and creamy.
Taste after blending for salt. Some varieties of blue cheeses are saltier than others, so you may not even need the salt.
If you like a thinner dressing, simply add a little more buttermilk for desired consistency.
However, if you prefer a thicker dressing to use as a dip, blend all the ingredients except the Greek yogurt together. Pour the dressing ingredients into a bowl with the  Greek yogurt, and gently whisk together.
Store in an airtight container in the refrigerator for up to a week.

Tips

  • Leftover buttermilk can be frozen for up to three months. It’s best to use in baked goods or cooked dishes after thawing. It can also be used as a marinade ingredient to tenderize meat.
  • INGREDIENT SUBSTITUTIONS:
  • Gorgonzola: If you’d like a stronger, more pungent blue cheese flavor, try a variety such as Stilton or Roquefort.
  • Greek yogurt: Sour cream can be substituted.
  • Buttermilk: Half and half with a squeeze of lemon juice can be used in a pinch.
  • Rice vinegar: White wine vinegar with a half teaspoon of honey.

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